Grilled Portobellos with Avocado Chimichurri

Happy International Integrative Medicine Day! We’re so happy that we can celebrate the wellbeing of all our patients who not only have the chance to establish a great relationship with us, but themselves spiritually, emotionally, mentally, and physically. Cheers to a positive lifestyle and delicious food! Check out our grilled Portobellos with avocado chimichurri to further reduce the four main toxins of stress, diet, toxins, and infections. 



  • 4 large portobello mushrooms, stems removed
  • 1/3 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil (I use a brand called California Olive Ranch and it’s certified)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ¼ teaspoon smoked paprika
  • 1 ½ tablespoon crushed garlic


  • ½ cups flat leaf Italian parsley, finely chopped
  • 1 ½ tablespoon crushed garlic
  • 1 shallot, minced
  • ¼ teaspoon red pepper flake
  • 3 tablespoon avocado oil
  • 3 tablespoon fresh squeezed lemon juice
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 small, ripe avocado, sliced into bite-sized cubes


  1. Combine the mushroom marinade ingredients in a small bowl and whisk together.
  2. Place the mushrooms in a shallow baking dish, bowl, or large ziploc bag. Cover them with the marinade from step 1 and let sit for about 10 minutes.
  3. While the mushrooms marinate, prepare the chimichurri by whisking together all ingredients except the avocado. Once mixed add the avocado cubes and gently toss to combine.
  4. Preheat your grill to medium heat.
  5. Place the marinated mushrooms on the grill and cook ~3 minutes on each side. If desired, brush the excess marinade on the mushrooms for added flavor as they cook.
  6. To serve, top the mushrooms with the avocado chimichurri.